Moroccan Chicken and Squash

• 8 ounces butternut squash, peeled and cut into large chunks (about 2 cups)
• 1 large turnip, peeled and cut into large chunks (about 2 cups)
• 1 leek (white and light green parts only), chopped
• 1/2 cup golden raisins
• 4 skin-on, bone-in chicken legs (3 to 4 pounds), drumsticks and thighs attached
• Kosher salt and freshly ground pepper
• 3 cups low-sodium chicken broth
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• Grated zest and juice of 1 lemon
• Couscous, for serving
• Fresh cilantro, for topping

1. Combine the squash, turnip, leek and raisins in a 6-quart slow cooker.
2. Season the chicken with salt and pepper and place on top of the vegetables.
3. Whisk the chicken broth, tomato paste, cumin, coriander, turmeric, lemon zest and juice, and 1 teaspoon salt in a large bowl.
4. Pour the mixture over the chicken and vegetables.
5. Cover and cook on high, 4 hours.
6. Serve the chicken and vegetables with couscous; drizzle with some of the cooking liquid.
7. Top with cilantro.
8. Photograph by Christopher Testani

butternut squash, only, golden raisins, skin, kosher salt, lowsodium, tomato paste, ground cumin, ground coriander, turmeric, lemon, couscous, fresh cilantro

Taken from www.foodnetwork.com/recipes/food-network-kitchens/moroccan-chicken-and-squash.html (may not work)